Quick Broccoli with Lemon Sauce Recipe

3 3 5
Quick Broccoli with Lemon Sauce Recipe
Quick Broccoli with Lemon Sauce Recipe photo by Taste of Home
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Quick Broccoli with Lemon Sauce Recipe

Read Reviews
3 3 5
Publisher Photo
"Enjoy this refreshing, delicious alternative to traditional cheese and brocolli. The lemon sauce is great over cauliflower, too!" Barbara Frasier, Fyffe, Alabama
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 3 pounds fresh broccoli spears
  • 1 cup chicken broth
  • 1 tablespoon butter
  • 4-1/2 teaspoons cornstarch
  • 1/4 cup cold water
  • 2 egg yolks, beaten
  • 3 tablespoons lemon juice
  • 2 tablespoons grated lemon peel

Directions

Place broccoli in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and cook for 5-8 minutes or until crisp-tender.
Meanwhile, in a small heavy saucepan, heat broth and butter until butter is melted. Combine cornstarch and water until smooth; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice and peel. Drain broccoli; serve with sauce. Yield: 10 servings (1-1/4 cups sauce).
Originally published as Broccoli with Lemon Sauce in Taste of Home October/November 2008, p14

Nutritional Facts

3/4 cup: 76 calories, 3g fat (1g saturated fat), 44mg cholesterol, 164mg sodium, 12g carbohydrate (2g sugars, 5g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

  • 3 pounds fresh broccoli spears
  • 1 cup chicken broth
  • 1 tablespoon butter
  • 4-1/2 teaspoons cornstarch
  • 1/4 cup cold water
  • 2 egg yolks, beaten
  • 3 tablespoons lemon juice
  • 2 tablespoons grated lemon peel
  1. Place broccoli in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and cook for 5-8 minutes or until crisp-tender.
  2. Meanwhile, in a small heavy saucepan, heat broth and butter until butter is melted. Combine cornstarch and water until smooth; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
  3. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice and peel. Drain broccoli; serve with sauce. Yield: 10 servings (1-1/4 cups sauce).
Originally published as Broccoli with Lemon Sauce in Taste of Home October/November 2008, p14

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cee-jay User ID: 1579946 114099
Reviewed Dec. 26, 2010

"REMEMBER TO PLACE BROCOLLI IN A BOWL OF ICE WATER FOR 15 MINUTES BEFORE COOKING. THIS STEP WILL ALLOW BROCOLLI TO RETAIN A DARK GREEN COLOR WHEN COOKING."

MY REVIEW
lurky27 User ID: 1251896 178564
Reviewed Oct. 15, 2010

"This was okay...didn't seem to yield much sauce."

MY REVIEW
rynetytrev User ID: 3818000 101339
Reviewed Nov. 11, 2009

"a great twist on serving broccoli"

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